Short Rib Ravioli Recipe

Season and sear

Preheat oven to 325°F (160°C). Pat the short ribs dry, season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs olive oil in a heavy Dutch oven over medium-high heat. Sear short ribs on all sides until deep brown, about 3–4 minutes per side. Transfer ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly.

Deglaze and braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits. Reduce wine by half, about 4–5 minutes. Return short ribs to pot, add 3 cups beef stock, 3 sprigs thyme, 1 bay leaf, and 2 tsp porcini powder. Bring to a simmer, cover, and transfer to oven. Braise until meat is fork-tender, 2.25–2.5 hours.

Shred and reduce

Remove ribs, strain braising liquid into a saucepan, discard thyme and bay leaf. Shred meat, discarding fat and bones. Simmer strained liquid over medium heat until reduced by half and slightly thickened (about 10–15 minutes). Return shredded meat to reduced liquid to moisten; you want a cohesive, not soupy, filling. Cool slightly.

Finish filling

Taste and adjust seasoning with salt and pepper. Optionally, pulse the cooled meat briefly in a food processor (1–2 quick pulses) for a finer, uniform ravioli filling texture. Cool completely before filling ravioli.

Make dough

On a clean work surface, mound 2.5 cups all-purpose flour and 0.5 cup semolina, make a well and crack in 3 whole eggs and 1 yolk, 1 tbs olive oil and 1/2 tsp salt. Using a fork, gradually incorporate flour into eggs, then knead until a smooth elastic dough forms, about 8–10 minutes. If dough is dry, add up to 1 tbs cold water. Wrap in plastic and rest 30 minutes at room temperature.

Roll and cut

Divide dough into 4 pieces. Working with one piece at a time (keep others wrapped), roll or machine-roll to about 1.5–2 mm thickness. Cut into roughly 3-inch squares or use a ravioli cutter to 2.5–3 inch rounds/squares.

Prepare egg wash

Whisk 1 egg with 1 tsp cold water to make egg wash. Keep nearby.

Fill and seal ravioli

Place a small teaspoon (about 10–12 g) of cooled short rib filling in the center of each pasta square, leaving a border. Brush edges with egg wash, top with a second sheet/square of pasta, press edges to seal and remove excess air. Crimp edges with fork or ravioli cutter. Place finished ravioli on a lightly floured tray. Repeat with remaining dough and filling.

Cook ravioli

Bring a large pot of heavily salted water to a gentle boil. Add ravioli in batches (do not overcrowd). Cook fresh ravioli 3–4 minutes or until pasta is al dente and ravioli float. Remove with a slotted spoon and set aside on a warm tray.

Rehydrate porcini

Place 1 oz dried porcini in 1 cup hot water and let soak 20–30 minutes. Reserve soaking liquid, strain through a fine sieve or paper towel to remove grit, and chop rehydrated porcini roughly. Reserve 1/4 cup of the soaking liquid and discard the rest or use in stock.

Sauté mushrooms

In a sauté pan over medium heat, melt 2 tbs butter. Add chopped shallot and cook 2–3 minutes until translucent. Add sliced cremini mushrooms and rehydrated porcini, cook until mushrooms release moisture and begin to brown, about 6–8 minutes. Add 1 minced garlic clove and cook 30 seconds.

Deglaze and finish ragu

Add 1/4 cup marsala (or dry sherry) to deglaze and reduce by half. Pour in reserved 1/4 cup porcini soaking liquid and 1/2 cup heavy cream. Stir in 2 tsp porcini powder (from braise ingredients if desired), simmer gently until slightly thickened, about 4–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs chopped parsley and remove from heat.

Finish with butter and pecorino

Off heat, whisk in 2 tbs unsalted butter and 1/4 cup (reserve remaining pecorino for serving) of grated pecorino to create a glossy sauce. Taste and adjust seasoning.

Prep and grill

Preheat a grill or grill pan to medium-high. Toss 12 trimmed asparagus spears with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Grill 2–3 minutes per side until char marks form and asparagus is tender-crisp.

Finish

Remove from grill, squeeze lemon wedge over asparagus. Keep warm.

Assemble plate

Place 4–5 ravioli on each warmed plate. Spoon 2–3 tbs porcini mushroom ragu over and around the ravioli. Arrange 3 grilled asparagus spears alongside.

Finish and serve

Top each portion with a generous sprinkle of freshly grated pecorino (about 3 tbs per serving), a few turns of freshly ground black pepper, and a pinch of chopped parsley. Serve immediately.